Parmigiano Reggiano brings us this comforting recipe for classic Minestrone Soup. Simmered with Parmigiano Reggiano rinds, it gains a rich, savoury depth that elevates every spoonful. Brimming with summer vegetables, tomato, and a touch of lard or olive oil, it’s rustic Italian comfort at its finest—perfectly finished with a generous dusting of freshly grated Parmigiano.
Minestrone Soup with Parmigiano Reggiano rinds
Ingredients:
- Mixed summer vegetables (fresh or frozen)
- Double concentrated tomato paste
- Parmigiano Reggiano rind
- Parmigiano Reggiano, grated
- Lard (optional), rendered fat
- Extra virgin olive oil
- Onion, chopped
- Salt
- Pepper
Directions:
- Put a little oil in a large pot, place on low heat. Add lard, if using. When melted, add the onion and a little water, some salt and pepper. Turn the heat to medium to sauté the onion.
- Then add the chopped vegetables (fresh or frozen). Add a quantity of water equal to double the weight of the vegetables used, and then a heaped tablespoon of double-concentrated tomato paste.
- Wash the Parmigiano Reggiano rinds and scrape off the outer layer. Cut into small chunks and add them to the soup.
- Cook for one hour on a low heat, mixing from time to time.
- Serve with a generous dusting of Parmigiano Reggiano.
